Chemba Ari Unda (Kerala Rice and Jaggery Balls)

Ingredients

• Chemba brown rice - 1 cup
• Jaggery - 1/2 cup
• Coconut - 1 cup

Instructions

1. 1Measure the chemba brown rice and dry roast it in a heavy skillet over medium heat, stirring frequently until the grains are crisp and fragrant; if you do not have chemba rice, you can use white rice instead.
2. 2Let the roasted rice cool completely, then grind it to a fine powder in a spice grinder or food processor so it becomes a soft flour.
3. 3If your coconut is not already grated, grate it now; place the grated coconut and the jaggery in the grinder and pulse briefly so the mixture is coarsely combined and the jaggery breaks into small pieces.
4. 4Transfer the rice flour to a bowl and add the coarsely ground coconut and jaggery; mix thoroughly so the jaggery is evenly distributed and the mixture holds together when pressed.
5. 5Take portions of the mixture and shape them into medium-size balls with slightly damp hands, pressing firmly so each ball stays compact and smooth.
6. 6Store the rice balls in an airtight container at room temperature to keep them fresh and chewy.
7. 7Optional: serve with a cup of hot tea for a classic Kerala snack pairing.